Lindsay and John

Wow, I am actually sitting down to post about a cake right after delivering it!

So many of my brides are girls I have known since childhood, and Lindsay is no exception.  I taught her in our church primary, when she was probably 11 years old.  

Lindsay wanted a small cake to freeze for their first anniversary, and then 125 cupcakes for the guests.  Her colors were Burgundy and navy.  

Sounds about right!

Because I have had trouble with cupcake liners pulling away, or puckering, or both, in the past, and because I needed a specific color, I ordered them from a shop on Etsy, called TheSparklingPantry.  I was thrilled when they came!  They were just the right color, they were thick, and substantial, and best of all, they fit perfectly in my cupcake tins!  However, after baking, they pulled away from about 1/2 of the cupcakes.  I know it is not the liners, because of my past experience, but I need to do more research on why that keeps happening.  I suspect it is the oil ratio, which would be a bummer, because that is what makes the cupcakes so moist.

In a panic, I ran to my local cake supply store, The Baker's Rack, and explained my problem.  I consider it no small miracle that she happened to have just the right solution; cupcake wrappers in navy blue! (Wrappers are like a small cup to set the cupcake inside of for decoration.)  She said she has had them for years, but they just don't sell, and all she had left was 10 packages (120 wrappers!)  My husband was thrilled when I told him I needed him to come on the delivery, and assemble 120 wrappers, (not!) but he was a trooper, and saved my day!

It only took us about 1/2 hour to set them all up, and they looked really good; in fact, I think they look much better sitting in the wrappers.  

Before the flowers were added

Of course, most of my cakes would not be complete without the lovely and talented Casey Benedict!  Her flowers just make all the difference!

After Casey worked her magic!

For this cake, I again used my Marvelous Molds silicone mold, in the damask pattern to decorate the sides.  I set the 6" cake on the tower, and then added the border.  

Ashlynn and Harry

I was excited about this cake, because I have never used one of the "combs" to make texture on the side of the cake!

For this, I used the same cream cheese frosting from the cake for Connor and Sara.  The first pattern I used didn't work; some of the ridges in the frosting did not fill in, and I'm not sure why.  I will have to continue to play with it and see.  I decided to try a "comb" with a more shallow pattern, and it worked perfectly!  

Because I was trying something new, I started a few days earlier than maybe I usually would, and that turned out to be a blessing in disguise; I came down with a massive head cold the day before the wedding, but all I had left to do was stack the cake and add the border.  I delivered the cake, but unfortunately, was not able to stay for the reception.  Hopefully, it was what they wanted.

I have GOT to learn how to use my iPhone camera better; with the window behind, I couldn't get a well-lit picture of the whole display from the front.

The florist called me the night before, and said that she had left a topper, and some extra flowers for me to add to the cake.  This always makes me a little nervous, because my floral skills are not the best, but I am learning!  Her topper was beautiful, and I just had to set it on top.  I clipped a few more flowers, and paired them with some filler or leaves, and scattered them around the cake.  I think I did pretty well!  I have learned a trick or two from watching Casey Benedict!

The final cake up close.  You can't really see the pattern on the side in this one, but I wanted to show the cake from several sides.

I love how this one turned out.  You can really see the pattern, and it looks so smooth!